Recipe: Spicy fig loaf

Spicy fig loaf
FOR TEA, PERHAPS? Spicy fig loaf.
(Anne Cusack / Los Angeles Times)

Total time: 1 hour, 20 minutes plus cooling time

Servings: 10 to 12

Note: Adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times.

3 cups flour

3/4 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon powdered ginger

1/2 cup chopped pecans

3/4 cup chopped dried figs

1 1/2 cups quick-cooking oats

2 cups buttermilk

1/3 cup oil

1. Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking powder and soda, salt, cinnamon and ginger. Stir in the pecans, figs and oats. Stir in the milk and oil until incorporated.

2. Pour the mixture into a greased 9-by-5-inch loaf dish. Bake until puffed and golden and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack until just warm before slicing.

Each of 12 servings: 334 calories; 7 grams protein; 53 grams carbohydrates; 3 grams fiber; 11 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 506 mg. sodium.

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